Using premade or frozen ravioli makes this dish so quick to put together, which is helpful with a menu this large. I love butternut squash, especially with this simple sauce.


  • 2 9-ounce packages of butternut squash ravioli
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 20 fresh sage leaves
  • 6 tablespoons grated Parmigiano-Reggiano
  • 2 amaretto biscuits, crushed (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Cook the butternut squash ravioli per package directions and drain, reserving 1/2 cup of the cooking water.
  2. Melt the butter with the olive oil in a large nonstick pan over medium heat, and add the sage. Add the cooked ravioli and a few tablespoons of the reserved cooking water. Toss to coat the ravioli with the creamy sauce.
  3. Transfer the ravioli and sauce to a platter and garnish with the Parmigiano-Reggiano and amaretto, if desired. Season with salt and freshly ground black pepper to taste. Serve 2 or 3 ravioli per person, depending on size.

Sanity Saver: I'm a firm believer in embellishing prepared foods or store-bought ingredients to make them special yet really take the pressure off party prep. This pasta is a perfect example.

Yield: 8 to 10 servings

Martina McBride's Around The Table
William Morrow Cookbooks

Many thanks to country superstar Martina McBride for sharing this recipe from her new cookbook, Around the Table! 

More From WBSM-AM/AM 1420